In a large bowl, use a fork to whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder and salt. Next, pour the pumpkin mixture into the large bowl with the dry ingredients and stir together with a spatula or wooden spoon until just combined.

Lightly grease a 5x9 loaf pan and add the pumpkin batter.

For the crumble:

In a medium-sized bowl, combine all of the ingredients for the crumble. Work mixture with your fingers until it resembles tiny pebbles.

Cover the batter with the crumble, forming a very thick layer.

Bake on the center rack of the oven for 60-70 minutes, or until browned on top and toothpick inserted in the center comes out clean. Remove to a cooling rack for 10 minutes. Run a butter knife around the edge and invert onto a plate.

Cut the apples, toss with the lemon juice and arrange in a single layer in a 9x13 oven-safe baking dish. In a small sauce pot over medium heat, melt the butter and stir in the sugar, raisins, almonds, cinnamon, clove and apple juice. Bring the mixture to a boil and pour over the apples. Cover the baking dish with aluminum foil and place in the oven. Bake for 15 minutes then remove the aluminum foil. Bake for 15 more minutes and remove pan from oven. Serve warm, topped with several spoonfuls of yogurt.

In a large saucepot over medium heat, combine the butter and olive oil. Add the onions and broccoli and sweat until tender, about 5 minutes. Add the uncooked rice and saute briefly to coat. Add the stock, stir thoroughly and bring the mixture to a simmer. DO NOT stir again. Cover with a lid and place in oven for 12 minutes. Remove the rice from the oven and turn out into a gratin or casserole dish. Spread into the thinnest layer possible and let cool completely.

Boil the broccoli to tender, refresh under cold water and set aside to drain completely.

Cube the chicken breast.

In a large bowl, whisk together the milk and mustard. Add the chicken, rice and cheese. Mix well, seasoning to taste with salt and pepper and pour into the 9x13 oven-safe baking dish. Spread into an even layer and then cover with the almonds. Bake in a preheated 425 oven for 7-10 until well browned on top and bubbling.

In a large bowl, combine the chopped butternut squash, garlic, thyme, kosher salt, 2 tablespoons olive oil and several twists freshly ground black pepper. Toss well to coat and spread the squash into a single layer on a baking pan. Place on the center rack of the oven and cook until tender and lightly browned, about 20 minutes.

In a large sauté pan over medium heat, add the remaining 1 tablespoon olive oil. Add the chorizo and sauté until lightly browned and the fat is rendered. Add the onions, jalapeno and garlic to the pan and cook, stirring often until the onions are tender. Add the roasted butternut squash to the sauté pan and toss well to coat.

Continue cooking until the pieces are just tender. Adjust the seasoning with salt and pepper.

Preheat broiler.

Transfer the hash to an 8 x 8 oven-proof baking dish and stud with the goat cheese. Place under the pre-heated broiler until the cheese is browned. Serve immediately.

Slice parsnips approximately 1/2 inch-thick. Place in a large pot of boiling, salted water. Make sure water just barely covers the parsnips. Cook until tender, about 15 minutes, or until a knife can easily pierce the parsnip slices.

In a small sauce pot or sauté pan over medium heat, simmer stock, thyme and garlic. After 3-5 minutes, remove pan from heat and strain out thyme, garlic and garlic skin.

Drain cooked parsnips in a colander, allow to cool for 5 minutes and transfer to a food processor. Begin pulsing parsnips with half of the stock. Continue adding stock until the mixture is very smooth.

Once desired texture is reached, add butter and pulse. Season with salt, pulse and taste. Season accordingly with more salt and pepper. Serve warm.

In a small bowl, mix together oil, salt, cumin, paprika and chipotle powder. Add seeds and stir. Pour seeds onto a baking sheet and bake for at least 20 minutes, or until seeds are crunchy and lightly golden. Serve in small bowls with a fall aperitif.

In a large skillet over medium heat, melt butter then stir in olive oil, garlic and red pepper flakes. (Make sure to continuously stir the garlic so it won't burn.) After 1-2 minutes, when the garlic becomes very aromatic, add mushrooms and season with salt and pepper. Reduce heat to medium-low and add branches of thyme.

While sautéing the mushrooms, add pasta to boiling water. Cook for 7-9 minutes, until very al dente, almost still crunchy. Drain into a colander.

Pour stock or broth over sautéed mushrooms and adjust heat to medium-high. Once the liquid has reduced by almost half, whisk in the goat cheese. Transfer cooked pasta to sauté pan and stir well, making sure to coat the rigatoni. Add spinach and stir.

On a cutting board, cut baguette in half (length-wise) with a serrated knife. Next, position the flat, cut side of the baguette facing down on the board and slice lengthwise again so that you have four quarters. The baguette quarters should now look like skinny breadsticks. Place on a baking sheet and lightly drizzle with olive oil. Bake for 10-12 minutes or until bread is lightly golden. Remove from oven and allow to cool.

Cut each breadstick into 4 pieces. In a food processor fitted with the blade attachment, and working in two batches, pulse bread until it looks like coarse pebbles. Some will be big, some will be small — do not fret! Remove breadcrumbs to a bowl.

In a medium-sized skillet over low heat, pour 1 to 2 tablespoons olive oil. Add smashed garlic cloves and stir, allowing garlic to perfume the oil. Pour in breadcrumbs and season with several pinches of salt. Toast breadcrumbs until golden brown. Taste and adjust the seasoning, adding more salt as needed. Remove crushed garlic cloves and transfer breadcrumbs to a plate or bowl to cool. (Or, if you're serving over hot pasta or veggies, serve immediately.)

Breadcrumbs refrigerated in an airtight container will last 2-3 weeks.

Pour olive oil into a large, heavy-bottomed pot over medium heat. Add turkey and season generously with salt, pepper, chili powder, cayenne pepper and paprika. Brown turkey very well, taking care to spoon out excess moisture. You want the meat to be crispy! This should take around 15 minutes. Sample the meat and adjust salt and pepper seasoning if necessary.

Add onion to pot and cook until softened. Add the bell pepper, red pepper and jalapeno and cook for 3-5 minutes. Stir in the garlic and cook until aromatic. Stir in the tomatoes and bring mixture to a boil. Reduce heat to medium.

Add the black beans and chopped sweet potato. Cover with the chicken stock and stir. Bring mixture to a boil, reduce heat and then allow mixture to simmer for 20 minutes. Serve with low-fat sour cream, cilantro and diced avocado.

In a heavy-bottomed pot over medium heat, pour olive oil and add onion and carrots. Season well with salt and pepper. Sauté until tender, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add beans, except for the 1 reserved cup of beans, and allow them to simmer with onion/garlic mixture for 1-2 minutes. Pour in tomatoes (with juice) along with kale and basil. Stir.

In a separate, large bowl — or the bowl of a food processor — combine chicken stock and 1 cup reserved beans. Puree in food processor or in the large bowl with the handheld immersion blender. Pour bean puree into soup pot, increase heat to medium-high and allow to simmer for 20 minutes.

In a large bowl, generously season drumettes and wings with kosher salt and freshly ground black pepper.

In a sauté pan over low heat, melt butter. Add thyme and garlic and allow to simmer for 2-3 minutes. Once thyme and garlic become aromatic, add hot sauce and stir. Pour entire mixture over chicken and toss to coat. Transfer chicken to oven-proof baking dish and place in oven. Bake for 30 minutes; with tongs or a fork, flip wings. Bake for 20-30 minutes more. Remove pan from oven and allow wings to slightly cool in pan. Baste with juices and serve.